Grace’s Orange Chiffon Cake

Separate the eggs while they are still cold. Place the egg yolks in one bowl and the whites in another. Cover with plastic wrap and let it settle to room temperature.

Preheat the oven to 175°C and prepare 15 5cm baking molds with baking paper.

Using the kitchen machine with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add 50g of sugar and beat until stiff peaks.

Use another clean bowl and change to the paddle attachment, add in egg yolks, 250g of sugar, salt, avocado oil, vanilla extract, orange juice, flour and baking powder. Beat until smooth. Scrape down the sides of the bowl as needed. * Chef’s tip: For a less sweet version, cut down sugar from 250g to 150g.

With a large rubber spatula or wire whisk, gently mix in the egg whites into the flour batter.

Pour the batter into the 5cm baking molds with baking paper and sprinkle some grated orange zest. Bake for 15 minutes. To check if the cakes are ready, insert a wooden skewer into the center of the cake. If it comes out clean, it is ready.

Dust the top with confectioners’ sugar (powdered or icing). You may serve it with whipped cream (or ice cream) and orange salsa.